EASTER SWEET SALVATORE SEAGULL
Salvatore Gabbiano, awarded as member – Italian Master Confectioners Academy, is a white art virtuous, as well as a deep knowledge of the chocolate and its manufacture.
A short walk from the Shrine of Our Lady of the Rosary has its headquarters Gabbiano – Last but Pompei, pasticceria, café and ice cream shop that also houses a new dedicated space for pralines, tablets and napolitains.
invariably, this time of year the production is centered on the Easter cakes.
The eggs, the bells and Easter hens are made with high quality chocolate companies Cacao Barry and Valrhona. The Master personally balance the percentages of dark with added cocoa mass.
The great leavened are a must in the house.
Seagull interprets the Easter cakes with ingredients that reflect regional.
Beside the classic Dove, are the latest versions, synthesis failure between the taste partenopeo and the most accurate technique of leavened: Dove at Caffè (with a slight inzuppatura coffee Illy), Dove citrus (with a mix of candied orange peel, limoni, tangerine and cedar) and ColomBabà al Rhum (in which, just like the classic baba, the mixture is soaked in a delicate wets rum).
Da sempre, highlight of the Easter production of Salvatore Gabbiano Pastiera.
For Easter 2019, Besides the classic pastiera grain of Neapolitan tradition, there is also the most innovative Pastiera corn mousse. For both uses ricotta.
The review of pastiera focuses on the cake structure, which consists of a mousse flavored ricotta to orange blossom, an insert orange and a bottom shortcrust; a well-balanced sweet that evokes the scents classically associated with traditional pastiera.
Easter sweets for all tastes in a city with a strong historical value, archaeological and religious.
Seagull Last but Pompei
Via Lepanto, 153 – Pompei, Naples
such. 081/8636305
www.gabbianopasticceria.it